Gluten-free Zucchini Noodles With Pesto

Zucchini noodles, also known as zoodles, are a popular gluten-free alternative to traditional pasta. Paired with a flavorful pesto sauce, this dish is a light and refreshing option for a quick and healthy meal.

Gluten-free Zucchini Noodles With Pesto

Ingredients

  • 4 medium zucchinis, spiralized
  • 1 cup fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. In a food processor, combine the basil, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
  2. With the food processor running, slowly pour in the olive oil until the pesto is well combined. Season with salt and pepper.
  3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the zucchini noodles and cook for 2-3 minutes until just tender.
  4. Remove the zucchini noodles from the heat and toss with the prepared pesto sauce.
  5. Serve immediately and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
5 minutes
Total time:
20 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250
Carbohydrates
15g
Protein
8g
Fat
18g
Fiber
5g

Supplies

Food processor Vegetable spiralizer Large skillet

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serve the zucchini noodles with pesto alongside a fresh garden salad and a glass of white wine for a complete meal.

Tips & tricks

For a nut-free version, you can substitute the pine nuts with sunflower seeds in the pesto sauce.

Cost

$10